Spicy Jalapeno Guacamole Recipe: Simplicity is the key to making a killer guacamole. Never overthink making it, simple, fresh ingredients are all you need. Start with avocados that are the perfect amount of ripe.
Contrary to popular belief, avocados actually do not ripen on the tree, they ripen after they are harvested (so if buying in advance make sure you get them under-ripened). You can tell the proper ripeness by doing a quick squeeze test. If they are hard as a rock then they are not ripe enough, however if they are super squishy then they are past their prime. You want the Goldilocks scenario where the avocados are just the right level of firmness, they should slightly yield to a gentle pressure.
I suggest you start by following this recipe to the letter, however, you may find that you have a different preference for the flavor of your guacamole. Some people like to add more jalapenos to make the guacamole a lot spicier while others add extra lime juice to pump up the tartness. Whichever is your pleasure, feel free to experiment until you find the perfect flavor for your guacamole.
Keep in mind, do not add the tomatoes to the guacamole until the very end and then fold them in gently. If you add the tomatoes too soon and mash them up with the avocados then you are going to come out with a very wet guacamole which is not good.
Also, keep some chopped cilantro off to the side so you can sprinkle it on top when you are done with the recipe… this adds a really nice touch to the presentation of the guac!
Live to Eat!
- 3 Ripe Avocados Peeled & Pitted
- ½ Tomato
- ½ Red Onion
- 1 Chopped Jalapeno
- 2 Tablespoon Chopped Cilantro
- ½ Lime (Squeezed)
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Pepper
- Peel & Pit the avocados and add to a mixing bowl. Mash with a fork or your hands (leave a little chunky).
- Add the onion, chopped jalapeno, chopped cilantro, lime juice, salt and pepper to the avocado and mix together well.
- Gently fold the tomatoes into the rest of the ingredients at the end.
- Serve immediately - If making in advance, cover well and refrigerate.
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